Poultry
Without Giblets
Whole partridge without giblets is cavity-empty and ready for straight roasting—no organ packet to manage. Small lean game bird, delicately gamey and milder than pheasant when young. Season cavity and skin, roast to a safe finish, rest before carving. Build gravy from pan juices and stock alone.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 10.5 g
- Saturated Fat 2.97 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.2 g
- Polyunsaturated Fat 1.94 g
- Cholesterol 87.9 mg
- Sodium 69.6 mg
- Salt 0.14 g
- Total Carbohydrate 1.02 g
- Dietary Fibre 0 g
- Total Sugars 0.52 g
- Complex / starch 0 g
- Protein 20.9 g
- Water 68 g
- Energy 185 kcal
- Water 68 g
- Carbohydrates 1.02 g
- Sugars 0.52 g
- Protein 20.9 g
- Fat 10.5 g
- Saturated Fat 2.97 g
- Monounsaturated Fat 4.2 g
- Polyunsaturated Fat 1.94 g
- Omega-3 0.19 g
- Trans Fat 0.1 g
- Vitamins 39.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 9.04 mg
- Vitamin B5 — Pantothenic Acid 1.12 mg
- Vitamin B6 0.56 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 6.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1.1 µg
- Minerals 375 mg
- Major Minerals 374 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 87.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 9.04 · vitamin-b5-pantothenic-acid: 1.12 · vitamin-b6: 0.56 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.5 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.1 ·
Minerals
Without Giblets of Partridge: composition reflects this culinary part relative to the whole ingredient.
History
Farmed partridge extended season beyond wild bags; without giblets of partridge took a named place in that kitchen trade.
Farmed partridge extended season beyond wild bags. Cooks treated without giblets of partridge as a cut with its own timing and sides.
As partridge cookery specialised, without giblets was portioned and sold ready for the pan. Game books fixed roast partridge with classic autumn sides.